Stroopwafels or syrup waffles are exactly what they say, a very thin and crispy waffle that is filled with syrup or, to use the Dutch word, “stroop”, hence the name. Stroopwafels are extremely popular in the Netherlands and are often sold as a Dutch souvenir. Apparently they were invented in 1810 by the baker Gerard Kamphuisen in the city Gouda. In 2023 they were part of the German show “Das große Backen”, which is a German baking competition. Obviously I had to watch the show and immediately thought of these delicious waffles, which I have always liked to eat. Just as a little anecdote: for my wedding a Dutch friend of mine brought along fancy stroopwafles as a wedding gift. However, my soon-to-be parents-in law happily munched them away while staying over in my apartment, blissfully unaware that these were meant as a wedding gift. So soon the stroopwafles had to be replaced. And in order for this not to happen again, I decided to create my own recipe. I tweaked a few I found online and was happy with the result. Below recipe can be made in Germany and uses a lot of common ingredients.
As stated, if you are located in Germany, you shouldn’t have a problem finding below ingredients. The only challenging aspect is the waffle iron. You need one that is designed for ice cream cones, not for Belgian waffles. I originally decided to borrow one first from a neighbor. I tried mine with this waffle maker, which was perfect. As is often the case with waffles and pancakes, you may have to try a few times before you get the hang of it. The most important is to cut the waffle immediately in half as soon as it gets out of the waffle maker as it otherwise gets too hard.
Stroopwafels are thin and crunchy waffles made from yeast dough, which are filled with syrup to be enjoyed. In this reel you can see how I make one. For the waffle dough melt the butter, then stir in the milk. The mixture should be lukewarm and you should be able to stick your finger inside. If you can't, wait until it is possible. Then add the yeast and dissolve. Lastly stir in the eggs and whisk everything. In a large kneading bowl combine flour, sugar and cinnamon. Then add all the wet ingredients and knead for a few minutes, either by hand or with a machine on the lowest possible speed. The dough will be very soft and almost feel like batter. Form into a ball and let rise covered for about one hour at room temperature until double in size. You may also keep in the fridge overnight or freeze. For the syrup melt the molasses and sugar on medium heat until the sugar has dissolved, this will take a few minutes. Then add the butter in chunks, the cinnamon and salt. Stir until everything has combined. I recommend preparing the syrup shortly before assembling, if it is too thick, heat gently on low. You can keep it on the stove on low while making the stroopwafels. Heat your waffle iron according to instructions. You want to have everything prepared as you need to move fast. Divide the dough into small balls of about 40 grams each. Most recipes ask for 50 grams, however, I find that 50 grams creates too much leftovers. Have your syrup, the iron, and a sharp knive and gloves ready. Place a ball in the middle of the iron, press down and bake according to instructions between 1-3 minutes or until golden (see pictures or reel). Once done, immediately cut in half. Usually the waffle will get a bit fluffier on one side, use this side to start cutting. Use gloves if need be. Place about one tablespoon of syrup in the middle, then put the second half of the waffle on top. If you want your stroopwafles to have the same size and shape, use a cookie cutter (I had to use a vase) of about 10 centimeters in diameter and press down. The leftovers can be eaten separately, I fried them in some butter and sprinkled with cinnamon and sugar. Repeat with all dough, I got about 20 stroopwafels in total. Traditionally stroopwafels are placed on the coffee or tea mug so that the syrup can melt a little before you eat it. I personally like them better on the second and third day as the waffle will get crunchier and the center is softer. They will keep about two weeks and can also be frozen beautifully.Stroopwafels from the Netherlands
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Instructions
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